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Bavarian Roast Pork:
Schweinsbraten

What's the big idea?

Simple classic roast pork recipe from Bavaria (although enjoyed all over southern Germany). Try with boiled or roast potatoes and vegetables of your choice, or Bavarian Potato Dumplings and Red Cabbage .

Shopping List

Here's the list of what you need:

  • 1kg pork shoulder with rind
  • Salt and freshly ground black pepper
  • 2 medium onions, sliced into ½cm thick rings
  • 3 cloves garlic, roughly chopped
  • 1 tablespoon caraway seeds
  • 1 can dark beer (bitter), chilled

What To Do

  • Wash the meat thoroughly, dry, and rub salt and pepper into the meat
  • Score the pork rind with a sharp knife. Preheat the oven to 250C
  • Fill a roasting tray with water to a depth of 2cm. Place the meat, rind down, into the roasting tray
  • Sprinkle the garlic and cararway seeds over the meat. Top with the onion rings
  • Cook in the oven for half an hour
  • Remove from the oven, turn the meat over so that the rind is facing up, and baste with the water/juices
  • Cook for another hour and a half, basting occasionally (but not too often, as it will stop the rind going nice and crispy)
  • Brush the crispy rind with a little cold beer (you can drink the rest!). Cook for a further 15 minutes

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